Cash in on the great abundance of summer corn and tomatoes. Fresh corn please, it will make the whole difference and it is a snap to prepare. Make sure the tuna is nice and thick, or you will risk overcooking it. Do not cook it a minute over medium rare.

Yield:4

Ingredients:

Corn Salsa

4 cobs corn -

2 cups canned black beans, rinsed and drained -

1 large tomato, seeded and diced small -

2 ribs celery, peeled and sliced very thin -

1/2 purple onion, chopped fine -

4 large cloves garlic, minced -

1 tablespoon cumin -

2 tablespoons capers -

1/4 cup chopped flat parsley -

1/4 cup chopped cilantro -

1/3 cup olive oil -

1/4 cup fresh lemon juice -

2 tablespoons red hot sauce -

1 teaspoon salt -

1 teaspoon ground pepper -

Seared Tuna

1 tbsp olive oil -

2-3 tuna steaks, 1 inch thick -

Salt and Pepper to taste -

Instructions:

1. Bring water to boil in a large pot. Add the corn cobs and cook 5 minutes. Remove cobs and rinse under cold water. Stand the cobs on a board and scrape the kernels off with a knife. Transfer the kernels to a mixing bowl, with all remaining ingredients. Combine thoroughly.

2. For tuna: Heat the oil in a heavy skillet. Season the tuna with the salt and pepper. When the oil is very hot-smoking, add the tuna. Sear about 1 minute on each side for medium rare. Let cool just a few minutes and slice thinly against the grain.

3. Arrange corn mixture on platter with sliced tuna on top or around . Serve at room temperature.

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